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Original Recipes. Exceptional Flavours

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Bird’s Nest Soup
with Rock Sugar

Queen's Bird's Nest Soup with Rock Sugar

Ingredients:

Bird’s nest: 1-2 pieces
Hot water: 2 rice bowls
Rock sugar: quantity based on personal preference
American ginseng: 10 slices (optional)

Instructions:

1. Soak bird’s nests in water (room temperature) for 1-2 hours.
Bird’s nest should have fully expanded and softened.
2. Pluck out feathers if there are any. Rinse and drain.
3. Put the soaked bird’s nests and ginseng slices into hot water.
4. Double boil for 0.5 to 1 hour until desired texture is achieved.
5. Add rock sugar and stew for 5 more minutes until dissolved.

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Simmered
Bird’s Nest Soup
with Almond Juice

Queen's Simmered Bird's Nest Soup with Almond Juice

Ingredients:

Bird’s nest: 25g
Sweet almond: 75g
Bitter almond: 10g
Rice: 10g
Water: 1 cup
Rock sugar: quantity based on personal preference
Evaporated milk: 1-2 tablespoons

Instructions:

1. Soak bird’s nests in water (room temperature) for 1-2 hours.
Bird’s nest should have fully expanded and softened.
2. Pluck out feathers if there are any. Rinse and drain.
3. Soak almonds in water for 2-3 hours then fry until dry.
4. Blend fried almonds with rice until desired texture is achieved.
5. Using a piece of cloth, squeeze juice from mixture into a bowl.
6. Double boil bird’s nests with almond juice for 1 to 1.5 hours.
7. Place rock sugar in warm water until dissolved.
8. Add rock sugar syrup and evaporated milk before serving.

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Snow Skin
Bird’s Nest
Mooncake

Snow Skin Bird's Nest Mooncake

Ingredients:

Bird’s nest: 25g
Fried Glutinous Rice Flour: 225g
Icing Sugar: 300g
Shortening: 40g
Cold Water:270ml
Coloring (optional)

Instructions:

1. Mix fried glutinous rice flour, icing sugar and shortening.
2. Knead in the cold water with optional 2-4drops of coloring till
it becomes a dough.
3. Leave aside to rest for 10-15mins.
4. Divide according to portions of weight of choice, depending on
mould size.
5. Flatten a piece of snow-skin, wrap with fillling and bird's nest
completely.
6. Press into mooncake mould and piston out (dust the moulds
with flour).
7. Refrigerate and serve chilled.

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